🦐🥦 Shrimp & Broccoli Alfredo
📖 Description
Creamy, cheesy, and packed with succulent shrimp and tender broccoli, this Shrimp & Broccoli Alfredo is a classic comfort dish made in just one pan! It’s luxurious but simple, ideal for a weeknight treat or an impressive dinner for guests.
📝 Ingredients
- 12 oz fettuccine pasta
- 1 lb (450 g) shrimp, peeled and deveined
- 2 cups broccoli florets
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp red pepper flakes (optional, for a kick)
- 1 tbsp olive oil
👩🍳 Instructions
- Cook Pasta:
Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions. In the last 2 minutes of cooking, add the broccoli florets to the pot. Drain pasta and broccoli together and set aside. - Sauté Shrimp:
In a large skillet, heat olive oil over medium heat. Add shrimp, season with a pinch of salt and pepper, and cook for 2–3 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside. - Make Alfredo Sauce:
In the same skillet, melt butter. Add minced garlic and cook for 30 seconds until fragrant. Pour in heavy cream, bring to a gentle simmer, then stir in Parmesan cheese. Cook until sauce thickens slightly (about 2–3 minutes). Season with salt, black pepper, and red pepper flakes if using. - Combine:
Toss cooked pasta and broccoli into the sauce. Add the shrimp back in. Stir everything until well coated and heated through. - Serve:
Serve immediately with extra Parmesan and a sprinkle of fresh parsley if desired.
✏️ Notes
- Pasta Water Tip: Save a little pasta water (¼ cup) before draining—it helps loosen the sauce if it gets too thick.
- Shrimp Cooking Tip: Don’t overcook the shrimp; they become rubbery if left too long.
- Fresh Parmesan: Always use freshly grated Parmesan for the best melting and flavor.
💡 Tips
- Make It Lighter: Substitute half-and-half for heavy cream to lighten the dish.
- Extra Veggies: Add mushrooms, peas, or spinach for even more color and nutrition.
- Gluten-Free: Use gluten-free pasta if needed—just adjust cooking time based on the package.
🍽️ Servings
- Makes about 4 generous servings
🥗 Nutritional Info** (per serving, approx.)
- Calories: 620
- Protein: 35 g
- Fat: 30 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Sugar: 2 g
- Sodium: 800 mg
(Note: Nutritional values vary based on brands and exact measurements.)
🌟 Benefits
- High Protein: Shrimp offers a lean protein boost.
- Rich in Vitamins: Broccoli brings vitamin C, K, and fiber.
- Energy-Packed: Carbs from pasta provide lasting energy.
- Calcium Boost: Parmesan and cream contribute to healthy bones.
❓ Q&A
Q: Can I use frozen shrimp?
A: Yes! Just thaw them completely and pat dry before cooking.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of cream or milk to loosen the sauce.
Q: Can I use a different pasta?
A: Absolutely—linguine, spaghetti, or even penne all work great.
Q: What if I don’t have heavy cream?
A: You can substitute with half-and-half or mix milk with a little cream cheese for a similar richness.
Would you also like a quick printable version or maybe a 5-minute prep cheat sheet for this recipe? 📄🍝✨